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After grabbing an oil and vinegar three-pack (a $47.99 value), which includes 250-milliliter bottles of estate-grown extra-virgin olive oil and dark and white Italian balsamic vinegars, guests can learn more about the mill and its oil-making process during an Olive Oil 101 tour (a $5 value). During the 30-minute tour of the facility, guides explain how the mill's choice of olive varietals, adherence to sustainable farming practices, and use of the Arizona climate impacts its oils' flavors and nuances. Afterward, guests can apply their newfound knowledge while sampling oils, tapenades, and locally crafted gourmet goods.

Queen Creek Olive Mill

Comfortably nestled in the shadows of the San Tan Mountains, owner Perry Rea and his family coax silken oils out of the olives they grow in their own groves. After more than 10 years of experiments, they finally settled on planting a few more than 16 distinct varietals, which thrive in the otherwise unforgiving Arizona deserts. Extending thoughtful care to each harvest, they avoid using any pesticides or genetically modified trees, employ water-conserving drip irrigation, and hand-pluck their olives at the peak of ripeness. Within 24 hours of picking, the staff then presses the crop in order to extract oils that taste as fresh as honey taken directly from a bee's pantry.

The fresh oils line the shelves of the mill's marketplace alongside imported wines and locally made goods. In addition to gourmet food items, the store stocks an extensive collection of Italian ceramics, works by local painters, and bath-and-body products infused with extra-virgin olive oil.

Queen Creek Olive Mill's oils also appear on the menu of del Piero, the facility's Tuscan-inspired bistro. Based on the Rea family's own recipes, each entree incorporates organic ingredients whenever possible, including locally sourced meats and herbs from the organic garden.

The Fine Print

Promotional value expires Jan 17, 2013. Amount paid never expires.Limit 2 per person, may buy 1 additional as a gift. In-store only. Tour valid only at 25062 S Meridian Rd. location. Oil and vinegar three-pack may be redeemed at either location and across multiple visits.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Queen Creek Olive Mill

Comfortably nestled in the shadows of the San Tan Mountains, owner Perry Rea and his family coax silken oils out of the olives they grow in their own groves. After more than 10 years of experiments, they finally settled on planting a few more than 16 distinct varietals, which thrive in the otherwise unforgiving Arizona deserts. Extending thoughtful care to each harvest, they avoid using any pesticides or genetically modified trees, employ water-conserving drip irrigation, and hand-pluck their olives at the peak of ripeness. Within 24 hours of picking, the staff then presses the crop in order to extract oils that taste as fresh as honey taken directly from a bee's pantry.

The fresh oils line the shelves of the mill's marketplace alongside imported wines and locally made goods. In addition to gourmet food items, the store stocks an extensive collection of Italian ceramics, works by local painters, and bath-and-body products infused with extra-virgin olive oil.

Queen Creek Olive Mill's oils also appear on the menu of del Piero, the facility's Tuscan-inspired bistro. Based on the Rea family's own recipes, each entree incorporates organic ingredients whenever possible, including locally sourced meats and herbs from the organic garden.